1910s Jack's manual by J A Grohusko (3rd edition)

Domestic gins are becoming more popular at the present time than ever before. They are gins distilled in the United States and possess all the attributes of the imported, and in consequence of the heavy import duty, the price is much lower. My Selection Pickwyck — Dry gin for rickies, fizzes, cock- tails, etc. Gordon and High and Dry are leading imported gins sold in the United States. The popular taste in England also seems to run to the ex- clusion of the Juniper flavor, but the English distiller instead of leaving the Juniper berries out, reduces the quantity used and adds a number of other ingredients, the flavor of which almost cover the Juniper flavor. This English product is known when sweetened as Old Tom Gin, and when unsweetened as Dry Gin and, judging from the increase in consumption in this country, especially of Dry Gin, it seems that the American public likes this combination. It is largely consumed as a beverage in the Gin Fizz, Gin Ricky and various cocktails. Malt extracts are concentrated, unfermented infusions of malt. They are considered most efficacious in furthering nutrition. ALCOHOL Alcohol (ethyl) is the distillate, or product, of anything containing starch or sugar. It is highly inflammable, and burns without smoke or residue. Its normal proof is about 192%. CELLAR MANAGEMENT Cellar Temperature. The most desirable place for the storage of wine is an underground structure. The walls should be thick, with double doors, and the floor dry and concreted. Hot water pipes, skylights or badly fitting doors are most detrimental, as they are destructive to a uniform temperature. There should, however, be an abundance of ventilation, and the thermometer kept at about 56 deg. Fahrenheit, which should not vary more than 2 or 3 degrees upon either the hottest summer or coldest winter day. Excessive heat or cold destroys the life of the wine. A flaming gas jet is not ad- visable if ventilation is insufficient, because when lighted the temperature rises, creating too much heat near the top of the cellar, and when extinguished it quickly falls. Binning There should be only three tiers or bins in the cellar, and the bottles placed in them with their noses inclined, if any- thing, a little downward, in order to ensure the corks being always kept wet with the wine. The bottles should look as neat and regular as it is possible to make them. Careless-